C. Li, M. Wick1, N. G. Marriott2, and K. E. McClure3
The Ohio State University Department of Animal Sciences
Lipid oxidation is a major problem causing flavor deterioration in meat products. The objectives of this research were to analyze the effects of dietary vitamin E on the lipid oxidation of subcutaneous lamb fat employing a modified iodometric peroxide value (mPV). Lambs were fed ad libitum, an all-concentrate diet, formulated to provide 16% crude protein with 15 International Units (IU) (National Research Council recommended level; Control), 300 IU for seven days, or 300 IU for 21 days of supplemental vitamin E (per kg of diet dry matter). The mPV demonstrated significant differences in the lipid oxidation state of animals fed control, 300 IU (seven days), and 300 IU (21 days) of vitamin E (p < 0.05). In addition, mPV demonstrated significant differences (p < 0.05) in the rate of change in the lipid oxidation state during storage. The mPVs demonstrated dramatic increases of the lipid oxidation state of subcutaneous lamb fat on the 11th day in all three treatments. Furthermore, the lambs fed control vitamin E had significantly higher initial PV on day one than those fed 300 IU vitamin E. These results indicate that dietary intake of vitamin E significantly affects the initial lipid oxidation state and the rate of the lipid oxidation of subcutaneous lamb fat and therefore extends the shelf life of lamb fat.
1 For more information, contact at: The Ohio State
University, 126 Vivian Hall, 2121 Fyffe Road, Columbus, OH 43210, 614-688-3018,
Fax 614-292-0218, e-mail: wick.13@osu.edu
2 Department of Food Science and Technology, Virginia
Polytechnic Institute and State University, Blacksburg, Virginia 24061
3 The Ohio State University, Ohio Agricultural Research
and Development Center, 113 Gerlaugh Hall, 1680 Madison Avenue, Wooster OH 44691,
303-263-3700.